Ceviche

INGREDIENTS

• 1/2 - 3/4 lb raw halibut filet

• 1/2 lb cooked shrimp, shelled

• 1 cup fresh lime juice

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp ground pepper

• 1/2 cup diced tomatoes

• 1 medium shallot, minced

• 1 clove garlic, grated or minced

• 1/4 cup fresh cilantro, chopped

• 1 medium avocado, diced

INSTRUCTIONS

1.  Roughly chop cooked shrimp.

2. Cut raw halibut into 1/4 inch chunks.

3. In a bowl combine halibut, shrimp and lime juice in a bowl. Cover and refrigerate for 30 minutes.

4. Remove seafood from juice with a slotted spoon or strain.

5. In a bowl combine fish with remaining ingredients, except for the avocado. Cover and refrigerate.

6. Right before serving, stir in diced avocado.

7. Serve with tortilla chips or on a tostada.